Lamb can be a welcome change from typical roasts; perfect for special occasions. This lamb recipe is big on flavor, presentation, and economy; Leg of Lamb is usually better-priced than other cuts.
With some prep done ahead of time (like roasting the red peppers before-hand), it’s not too much work all at once. The whole recipe could be prepared the day before and refrigerated, then roasted on serving day; in such a case, the overnight chilling may make it take a bit longer to cook.
Serves 8 or so, depending on size of lamb, and appetites.
- 4 to 5 lb. leg of lamb, boneless*
- 6 or so red peppers (or 1-2 c. roasted red peppers)
- 4-5 med. lg. carrots, peeled
- 1 bunch of Swiss Chard (or substitute 6 oz. spinach)
- 1/2 c. or so of diced onion (half of one small onion)
- 2 large garlic cloves, minced
- 1/4 tsp. cayenne pepper
- 1/4 c. parsley
- 1/4 c. fresh rosemary and mint, if available
- 1 c. chicken stock
1. Ahead of time, prepare roasted red peppers. Roast in iron pan, at highest oven temperature: > 6 or so red peppers (as many as might fit in the pan)
2. Check them every 20 minutes or so. As the tops get slightly blackened, turn them to get the other sides cooked as well. When skins have darkened, set the pan aside to cool. Remove skin and seeds when cooled.
3. Set red peppers aside.
4. Also ahead of time, pre-cook the carrots, by steaming or microwaving until somewhat tender. Set the cooked carrots aside. Use: > 4-5 med. lg. carrots, peeled
5. Prepare the Swiss Chard by removing the tough inner rib (or substitute spinach): > 1 bunch of Swiss Chard (or 6 oz. spinach)
6. Also ahead of time, prepare a seasoning spread of the following, mixed together and set aside: > 1/2 c. or so of diced onion (half of one small onion) > 2 large garlic cloves, minced > 1/4 tsp. cayenne pepper > 1/4 c. parsley > 1/4 c. fresh rosemary and mint, if available
7. Prepare the lamb. Use: > 4 to 5 lb. leg of lamb, boneless
8. Open the fatter parts of the lamb up by slicing cross-ways, almost all the way through, spreading the “butterflied” piece open. Pound the meat until flattened, with a meat-tenderizing hammer.
9. Spread the pounded, butterflied lamb with: > The seasoning spread (of the chopped herbs/garlic)
10. Add the following ingredients onto the lamb in layers: > The trimmed Swiss Chard (or spinach) > The cooked carrots, left whole > 1-2 c. roasted red peppers, wrapped around the carrots
11. Starting with the smaller end, start rolling the lamb up, and tie it with kitchen string. Roast at 325 degrees for about 1 1/2 hrs. (to 130 degrees internally, when tested with a meat thermometer). Let stand 15 minutes before cutting. Add the following to the drippings in the pan, making au jus: > 1 c. chicken stock
12. Serve the lamb with a simple side dish of rice or red potatoes, and perhaps a sprig of spearmint or rosemary. Also popular: A little side dish of spearmint jelly.
*If boneless leg of lamb is not available, it’s not too difficult to cut the meat off of a semi-boneless leg of lamb. Even if it ends up as two pieces, it still all gets tied together and works out anyway.
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